Herbs are not only an important flavouring ingredient in cooking and baking, but also real nutrient bombs.

They have held an established place in the human diet for centuries, both to enhance dishes and baked goods, and as traditional remedies. Their versatility and the valuable substances they contain make them a natural addition to any kitchen and bakery. Below, we take a closer look at three popular herbs.

 

Chives – the mildly spicy all-rounder

With their slightly onion-like taste, chives are a classic in European cuisine. They are rich in vitamin C, beta-carotene and folic acid. They also contain sulphur compounds that can strengthen the immune system. Chives are perfect in salads, soups, quark, and egg dishes. They are not only a delicious fresh garnish on cream cheese or savoury pastries, but can also be found in breads, such as spelt-rye chive bread and Pane Scuro Panorama bread.

 

Basil – the soul of Mediterranean cuisine

Basil is the hallmark of Mediterranean cuisine and an integral part of dishes like pesto or tomatoes with mozzarella. It contains essential oils with anti-inflammatory properties, as well as antioxidants like beta-carotene. Basil should be used as fresh as possible in order to develop its flavour fully in tomato sauces, pizzas or salads. But basil can also be used in other ways. For example, basil seeds are an important ingredient in backaldrin’s Sabia seed mix.

 

Rosemary – the aromatic classic

Rosemary is known for its strong aroma and versatile uses. Its essential oils stimulate blood circulation and have an invigorating effect. Rosemary goes well with meat, potatoes, and grilled vegetables. It is also a popular choice as a tea or in oil. Rosemary is also the perfect garnish on durum focaccia.

 

What should you look out for when using herbs?

• Freshness: Always use herbs as fresh as possible, as they are more intense in flavour and richer in nutrients. Fresh herbs should be rinsed well before use. Dried herbs also contain many nutrients, including minerals and fat-soluble vitamins, and can even be a good source of antioxidants.
• Storage: Store herbs properly to extend their shelf life. Fresh herbs can be stored in a damp cloth or in water in the refrigerator. Dried herbs should be stored in an airtight container, away from light.
• Combinations: Experiment with herbal blends, but ensure the flavours work together to create a balanced taste experience.
• Minimise nutrient loss: Especially during preparation, herbs should be added towards the end of the cooking process to preserve delicate nutrients such as vitamin C and essential oils.

 

Conclusion

Herbs are a gift from nature. They not only enrich our meals but also have positive effects on our health. With their diverse flavours and health-promoting properties, they are versatile and should not be missing from any kitchen or bakery. Experiment with herbs and discover the fascinating world of flavours and active ingredients – your health and your palate will thank you.

Mag. Susanne Dirisamer
Diätologin und Gesundheitsmanagerin